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I have blue and white, and can't see major differences between them in edge-taking, edge-holding, or reactivity. I'm a home user, though, and don't give them the exercise they'd get in a pro kitchen. Incredible cutters.

according Hitachi Steel Co. in theory, Blue#2 is little more purify than White#2. therefore, the blue#2 have better edge retention, less food reactive, on the other hand, white#2 is easier to sharpening keen edge!
this is only in theory, different HT & knife maker may cause various result!!

They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.

according Hitachi Steel Co. in theory, Blue#2 is little more purify than White#2. therefore, the blue#2 have better edge retention, less food reactive, on the other hand, white#2 is easier to sharpening keen edge!
this is only in theory, different HT & knife maker may cause various result!!

i think blue 2 is just white 2 with added tungsten and chromium. which in theory should produce less reactivity and alittle better retention. in turn you sacrifice ease of sharpening and maybe some toughness?

They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.

They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.

maybe it was just the heat treat or something else, but actually the difference to me besides retention was that blue steel seems at its best with a 2-4k toothy finish while white seems to really shine with a 6-8 finish.